EMILIA ROMAGNA - Piadina Romagnola with EVOO
0.88lb of Viaggio Flour
2 teaspoons yeast for salted cakes or 1 teaspoon of bicarbonate
1 teaspoon of salt
4 tbsp of Viaggio extra virgin olive oil
1 cup of very hot water
In a large bowl, mix the Viaggio flour, the yeast, and the salt. Add Viaggio extra virgin olive oil. The ingredients must mix well together. Add the water and mix the dough quickly with a fork or with your hands. Transfer the dough on a work surface and knead again for ten minutes. Put the dough in the bowl, cover it with the plastic food wrap and let it rest for about 20-30 minutes. Form balls of about 3 ½ oz. Roll out the dough with a rolling pin as much as possible. Then cut out the dough into 9” diameter circles. Cook in a non-stick pan on moderate heat for 1 minute on both sides.